Adobo-Rubbed Fish for Tacos

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Much of my cuisine is inspired by my own family history, my travels and experiences. One of my favorite places to visit is Southern California and Baja in Mexico. The fish tacos I have eaten at various stalls, restaurants, food carts and even cooked on the beaches inspired this rub for flakey white fish, which I use all the time.

Ingredients:

• 4 teaspoons chili powder, preferably made with ancho chilies
• 2 Tablespoons fresh lime juice
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 pounds mahi-mahi (dorado) or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions

Preparation:

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